Quick Currant Scones

This scone recipe is quick to make using a food processor and they are every bit as good as fancy bakery scones. You'll love them with tea! Variations: dried cranberries, blueberries, or raisins can be substituted for currants.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 326 Calories

Ingredients

• 1 teaspoon baking powder
• 1 tablespoon white sugar
• 1 pinch salt
• ¼ teaspoon baking soda
• ½ cup currants
• 2 ¼ cups sifted all-purpose flour
• ½ cup unsalted butter, cut into small pieces
• 10 tablespoons heavy whipping cream

Recipe Instructions

Step 1

Pulse flour, sugar, baking powder, baking soda, and salt together in a food processor. Add butter and pulse until mixture resembles oatmeal. Transfer to a bowl.

Step 2

Stir cream into flour mixture until just combined. Fold currants into dough. Transfer dough to a sheet of plastic wrap; fold to completely cover dough. Shape dough into a 1-inch thick disk and refrigerate for 30 minutes.

Step 3

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicon mat.

Step 4

Unwrap dough and cut into 8 wedges. Arrange wedges on the prepared baking sheet.

Step 5

Bake in the preheated oven until lightly browned, 12 to 15 minutes.